Monday, August 12, 2013

Chicken Stuffing Skillet

When I came across this recipe, I knew I had to make it. Scott is a fan of anything cooked with a sauce and green beans. The original recipe doesn't call for you to make sure the chicken is fully cooked before you put everything else on top of it, but that's how I'm writing the recipe because that's what I'd do next time. The flavors were great and I used this Cream of Anything Soup Mix instead of cream of mushroom soup! I would liken this to a green bean casserole with chicken & stuffing. YUM. I would also take out the flour mixture and just season the chicken next time. It didn't add anything to the dish.


Chicken Stuffing Skillet-adapted from Easy Back to School Meals from Taste of Home
Total Time: 30 Minutes
Serves 4
  • 6 ounces corn bread stuffing mix
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • Next time just season with salt and pepper
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon canola oil
  • 1 can condensed cream of chicken soup (or this mix)
  • 1/2 large onion, chopped
  • 2/3 cup milk
  • 2 cans cut green beans, drained
  • 1/2 cup shredded Monterrey jack cheese
Prepare stuffing mix according to package directions. Meanwhile, in a large resealable plastic bag, combine the flour, salt and mustard. Add chicken and shake to coat.

In a large skillet, cook the chicken in the oil over medium heat until cook through, about 7-9 minutes.

In a large bowl, combine the soup, onion, milk and green beans. Pour over chicken and top with stuffing. Cover and cook for 7 minutes.

Sprinkle with cheese and cook 3-4 minutes longer or until heated through and cheese is melted.


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